Biały Kiełbasa is traditional for Easter. Sometimes it is the sausage served with Biały Barszcz. Sometimes it’s Baked Biały Kiełbasa as I’ve prepared it here. I love baking as an option because you can put this simple and delicious dish together in advance. No last-minute prep is a big selling point in my kitchen. It can go straight from the oven to the table.
The sausage is baked with onions and apples, dressed with mustard, honey, and marjoram. It’s common in Polish cooking to add fruit to savory dishes. Prunes and apples are the most popular additions. I hope you’ll try this as is, but if cooking apples and onions sounds too crazy to you, just think of the apples as optional.
If you live in an area with a substantial Polish population, you’re probably familiar with biały kiełbasa. It’s purchased as a raw, fresh (unsmoked) sausage. What makes biały kiełbasa different than other fresh sausages you might be more familiar with is the spices. It’s seasoned generously with garlic, marjoram, and black pepper.
If you live in an area where Biały Kiełbasa isn’t readily available, you can make your own as I have done in the past. Like any link sausage, it’s a lot of work, but if you don’t have time or the specialized equipment, know that you can order the real thing online from Polana, my partners, and sponsors of this recipe. You’ll also find they have all kinds of Easter favorites.
What to serve with Baked Biały Kiełbasa
This recipe would be delicious with mashed potatoes, mustard, pickled cucumbers. If it’s on your Easter buffet, I’d want it to have it with Polish Potato (or vegetable) Salad. If you’re lucky enough to have leftovers, try baked biały kiełbasa on a crusty roll with roasted onions and mustard. Yum!
Smacznego!
Lois
Baked Biała Kiełbasa for Easter
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: serves 8
- Category: Meat
- Method: Baking
- Cuisine: Polish
Description
Baked Biały Kiełbasa with sliced onions and apples dressed with mustard, honey, and marjoram is a tasty addition for Easter or to any menu.
Ingredients
- 2 1/4 pounds biały kielbasa (1 kg)
- olive oil
- 2 onions, sliced
- 2 apples, peeled and sliced (optional)
- 1/4 cup mustard (your favorite)
- 1/4 cup honey
- 1 tablespoon ground marjoram
- salt and pepper (to taste)
Instructions
- Preheat the oven to 350 F (180 C)
- Poke a few holes in the sausages and brush with oil. Set aside.
- Add the onions and apples to a 9 x 13-inch baking dish. In a small container combine the mustard, honey, marjoram, salt, and pepper. Pour over the onions and apples, toss. Top the mixture with the sausages.
- Cover the dish with a lid or foil. Bake for 45 minutes. Remove the cover and bake another 30 – 40 minutes.
Notes
- I’ve made 1/2 of the recipe to demonstrate. That pan is not a 9×13. lol
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
David Scott Allen
I so wish I could eat kielbasa! I may never know what it tastes like. I was getting panicky that I was missing all your posts, but this seems to be the only in 2022. Hugs to you, Lois!
polishhousewife
I’m afraid too many other things have gotten in the way, David. Family stuff and I’m doing some online coursework. I have two more weeks in summer school to finish a graduate certificate.
Eurotomic
I’m from Denmark and this so much looks like a Danish sausage – in Danish called “medister”. I though it was a Danish invented specialy. But maybe not 🙂 We have it with cooked white potatoes, gravy, and red cabbage. So delicious!
I must try the Polish version at some point.
Lois Britton
I think there is a lot of overlap in national recipes. Good food knows no borders.